Monday, August 29, 2011

Fresh Tomato Soup

My mom and her friend Moira have been making this fresh tomato soup at the height of the season for as long as I can remember. We've always had a surplus of tomatoes from my Grandpa's farm and this is one way to use lots. My mom never makes just one recipe, she doubles or triples the recipe and freezes the soup for a touch of summer in the cold winter months that follow.

The soup is very fresh tasting and really tastes like a bowl of tomatoes at the best time. I love the freshness and delicious flavors with a little Parmesan melted on top. If you have too many tomatoes, make this, you won't regret it.


Blend these together in the food processor:
4 large carrots, peeled
4 stalks celery
3 medium onions
1 green pepper, diced by hand
14 large ripe tomatoes, peeled
1/4 C. olive oil and 1/4 C. butter...or 1/2 C. olive oil
1/2 C. finely chopped fresh parsley (use food processor)
1 bay leaf
18 leaves fresh basil (more or less according to taste)
salt (according to taste), approximately 1 T.
freshly ground pepper to taste
Grated fresh Parmesan cheese - for serving

Heat oil (and butter) in heavy pan. Cook carrots, celery, onion, and green pepper in oil 20 minutes. Add tomatoes, bring to a boil, and continue cooking over moderate heat 25-30 minutes. Stir in parsley, bay leaf, basil, salt, and pepper. Cook 5 minutes. Blend slightly with immersion blender. Serve hot, sprinkled liberally with Parmesan cheese. This recipe freezes well.

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